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Cited article:

Change in muscle fibre protein structure following salting process assessed by synchrotron deep UV fluorescence microspectroscopy

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https://doi.org/10.1016/j.foodchem.2025.142801

Influence of sodium chloride on muscle UV autofluorescence characteristics

Saïd Abou El Karam, Maxime Ferrand, Mohammed El Jabri, Antoine Vautier, Martine Carlier, Arnaud Germond and Thierry Astruc
Food Chemistry 410 135352 (2023)
https://doi.org/10.1016/j.foodchem.2022.135352

Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscles

J.L. Aalhus, C. Gariepy, A.C. Murray, S.D.M. Jones and A.K.W. Tong
Meat Science 29 (4) 323 (1991)
https://doi.org/10.1016/0309-1740(91)90011-E